Khajoor- Fried Cookie of Uttarakhand
This is a traditional dish from Uttarakhand, also known locally as Rotana. It’s a small fried cookie made with whole wheat flour, milk, desi ghee, fennel seeds, semolina (suji), and jaggery. In some places, sugar is substituted for jaggery.
It’s quite interesting how this dish entered the picture or became one of Uttarakhand’s most famous dishes. This is a hidden recipe and a gem because people at the time learned how to make dishes that can stay safe and healthy for a longer period of time without using any kind of preservative.
When there were no roads or other modes of transportation in the hilly areas and people had to walk several kilometers day and night to reach their destinations, or when a family member got a job in another state, Khajur was made and given to that person so that he/she could eat it while traveling because these cookies can stay good and fresh for several weeks. It is also served at various cultural events such as Makar Sankranti, Holi, and other regional festivals.
Khajoor Recipe
1 cup of Whole Wheat Flour
1/2 cup Sooji (Rava/Semolina)
1/2 cup dried coconut
3 tablespoon powdered cashew nuts
a half teaspoon of Baking powder
1 cup of sugar
1 teaspoon cardamom powder (Elaichi)
3/4 cup milk 3 tablespoons melted ghee oil for deep frying
Process of Making Khajoor
1. To begin making the Khajoor (Thekua), combine whole wheat flour, semolina, baking soda, sugar, cardamom powder, and fried cashew nuts in a large mixing bowl. Combine thoroughly. Slowly drizzle in the ghee and gently mix with your fingers until coarse crumbs form.
2. At this point, slowly add in the milk and gently knead the dough with your fingers until you have a thick, firm khajoor dough. Allow the dough to rest for 15 minutes, covered.
3. Deep-frying oil should be heated in a frying pan. Meanwhile, knead the dough once more with your fingers until it is smooth and easy to roll.
4. Ghee/oil should be applied to the rolling surface and rolling pin. Roll the dough into a circle 1 inch thick.
5. Cut the Khajoor dough into diamond shapes with a knife. Alternatively, you can cut the dough into desired shapes with a cookie cutter or make a pattern with a fork.
6. Deep fry the cut diamonds in the preheated oil, one at a time.
7. Fry until golden brown on both sides for 2-3 minutes on low heat, then on medium heat until done. After that, remove the Khajoor Cookies with a slotted spoon to drain any excess oil. Refrigerate and store in an airtight container.
8. When stored in a clean, dry, airtight container, Khajoor (Thekua) can last for 2-3 days. On a warm evening, serve Khajoor as a delicious snack with masala chai.
